Lightly sweet and wonderfully moist, this flavorful and Easy Lemon Blueberry Ricotta Cake is an easy berry dessert you are going to love.
In our household, this blueberry lemon ricotta cake has quickly become a favorite. In fact, Michael has dubbed this the "best fruit dessert ever." So I don't know if that is an official award or anything, but it certainly earned him some brownie points!
Similar to a lemon blueberry ricotta pound cake, just without exact "pound" measurements. I would label this close in texture to a blueberry ricotta coffee cake.
This delicious cake is moist, dense, and rich in flavor. You get bursts of bright lemon and sweet blueberry in every bite. And although I wouldn't say it's "healthy," it certainly is a healthier option than some other desserts, as there is less than a cup of sugar to sweeten it.
Ricotta is used in italian cooking for both sweet and savory dishes. It is used in recipes like simple lemon ricotta pasta, in lasagna to sit between layers of noodles and sauce, as well as part of ravioli filling. Ricotta is also a notorious ingredient in italian desserts like cookies and cheesecake. Baking with ricotta adds moisture and creaminess to a dish.
Why you'll love this italian blueberry ricotta cake recipe
- Easy. This cake seems special (it is) but it is actually very, very simple to prepare. The only special tool you need is a springform pan, and honestly in a pinch, a well greased regular cake pan or even a bundt cake pan will get the job done. Aside from that, it is just measuring and mixing!
- Feels special. Ricotta? Fresh lemon zest? This cake feels like a special treat simply by what is added. And those ingredients make it moist and flavorful.
- Perfect for spring/summer. Something about a lemon/blueberry combination just screams spring and summer to me! This ricotta cake would be perfect for Easter, Mother's Day, Baby Showers, Bridal Showers, etc. Pair it with a lemon blueberry mocktail!
- Less Sugar. Like I said before, this cake has less than a cup of refined sugar and is flavored with blueberries, lemons, and vanilla, to really bring everything to life. If you want a sweeter cake, you can certainly add up to a cup of sugar. But I suggest trying it as written, first.
Ingredients for ricotta cake
- Whole Milk Ricotta Cheese
- All Purpose Flour
- Lemon Juice
- Lemon Zest
- Fresh Blueberries
- Eggs
- Vanilla
- Baking Powder
- Sugar
- Salt
- Butter
- Powdered Sugar (for serving)
How to Make an Easy Lemon Blueberry Ricotta Cake
Preheat oven to 375 degrees Fahrenheit.
In the bowl of your stand mixer, add room temperature butter, sugar, along with lemon juice and zest and vanilla. Cream wet ingredients together with the paddle attachment until light and fluffy-- about 3-4 minutes.
One at a time, add in eggs. They may not fully incorporate. That's ok, don't overmix. Next add ricotta cheese and stir until just combined. You may need to scrape down the sides with a spatula.
In a separate bowl, combine dry ingredients. Working slowly, add dry ingredients to the wet ingredients until just combined.
Remove bowl from the base and add in fresh blueberries. Use a spatula to gently incorporate into the cake batter.
Butter a 9-inch springform pan very well and pour cake batter into pan.
Bake cake in preheated oven for 40-45 minutes, or until a toothpick comes out cleanly. Allow to cool before releasing from springform pan.
Top with a generous sprinkle of powdered sugar and serve.
Can you use frozen blueberries in this cake?
Of course! Frozen blueberries work great in this cake recipe and you don't have to adjust the measurements at all. Mix them in straight from frozen, just as you would with fresh blueberries.
Storage
This italian cake can be left at room temperature for a few hours. However, the blueberries continue to release their moisture as time goes on, so I recommend storing it in an airtight container in the fridge after that.
Easy Lemon Blueberry Ricotta Cake
Ingredients
- 1 cup Whole Milk Ricotta Cheese
- 1 ½ cups All Purpose Flour
- 2 Lemons Juice and Zest
- 1 cup Fresh Blueberries
- 3 Eggs
- 1 tsp. Vanilla
- ½ tbsp. Baking Powder
- ¾ cup sugar
- 1 tsp. Salt
- ½ cup Butter 1 stick
- ¼ cup Powdered Sugar for serving
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In the bowl of your stand mixer, add room temperature butter, sugar, along with lemon juice and zest and vanilla. Cream wet ingredients with the paddle attachment until light and fluffy-- about 3-4 minutes.
- One at a time, add in eggs. They may not fully incorporate. That's ok, don't overmix. Next add ricotta cheese and stir until just combined. You may need to scrape down the sides with a spatula.
- In a separate bowl, combine dry ingredients. Working slowly, add dry ingredients to the wet ingredients until just combined.
- Remove bowl from the base and add in fresh blueberries. Use a spatula to gently incorporate into the cake batter.
- Butter a 9-inch springform pan very well and pour cake batter into pan.
- Bake cake in preheated oven for 40-45 minutes, or until a toothpick comes out cleanly. Allow to cool before releasing from springform pan.
- Top with a generous sprinkle of powdered sugar and serve.
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